Wild Shrimp and Parmesan Risotto.

Wild Shrimp and Parmesan Risotto.

Ingredients

  • 2 tablespoons butter
  • 1/2 - pound wild domestic shrimp uncooked 31/35 - 21/25 count, peeled and deveined
  • 2 cloves garlic (finely chopped)
  • 1 red bell pepper, sliced
  • 1 sweet onion (medium, finely chopped)
  • 1 cup arborio rice
  • ½ cup heavy cream
  • 1 / 4 cup dry white wine
  • 3 cups chicken broth
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons flat - leaf parsley

Preparation

Time: 35 Minutes | Serves: 4

Melt 1 tablespoon of butter in a 4-quart saucepan over medium-high heat and cook shrimp 3 minutes or until shrimp are almost pink. Add garlic and cook 30 seconds. Remove shrimp mixture from saucepot; set aside. Add remaining 1 tablespoon butter to the same saucepan and cook red pepper and onion over medium heat, stirring occasionally, 5 minutes or golden. Stir in uncooked rice and cook, stirring frequently, 2 minutes or until rice is opaque. Add wine and cook 1 minute or until evaporated. Add broth, 1/2 cup at a time, and simmer, stirring frequently, until broth is absorbed. Add cream to finish about 20 minutes. Return shrimp to saucepot and cook 1 minute or until shrimp turn pink. Stir in cheese and parsley. Let stand, covered, for 5 minutes. Sprinkled with freshly ground black pepper.


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